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To make Lemon Garlic Shrimp Foil Packs, you need simple, fresh ingredients. Here’s what you will need: - 1 pound large shrimp, peeled and deveined - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 lemon, juiced and zested - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup fresh asparagus, trimmed and cut into 2-inch pieces - 2 tablespoons chopped fresh parsley (for garnish) These ingredients come together to create a bright and tasty dish. The shrimp provide a sweet and savory base. The garlic adds a nice kick. The lemon brings a fresh zest, making it all pop. You can play with the flavors by adding extra seasonings. Here are some ideas: - Red pepper flakes for heat - Fresh basil for an herby touch - Lemon slices for extra citrus - Grated Parmesan for creaminess Feel free to mix and match these options. They let you tailor the dish to your taste. Pairing your Lemon Garlic Shrimp Foil Packs with the right sides makes the meal special. Here are some great choices: - Rice or quinoa for a filling base - Garlic bread to soak up the juices - A fresh green salad for crunch - Steamed vegetables to keep it light These sides make the meal balanced and satisfying. Enjoy creating your perfect plate! First, gather your shrimp and other ingredients. You need one pound of large shrimp, peeled and deveined. Next, take four cloves of garlic and mince them finely. In a large bowl, mix the shrimp with the minced garlic. Add two tablespoons of olive oil and the juice and zest of one lemon. Sprinkle in one teaspoon of paprika and one teaspoon of dried oregano. Lastly, season with salt and pepper to taste. Toss everything together until the shrimp is well coated. Now, let’s get the foil packs ready. Cut four pieces of aluminum foil, each about 12 inches by 12 inches. Lay them flat on a clean surface. Divide the shrimp mixture evenly among the foil pieces. On top of each shrimp portion, add a handful of halved cherry tomatoes and a few pieces of trimmed asparagus. Fold the foil over the shrimp and vegetables tightly to seal each pack. Make sure they are secure to hold in all the flavors. You can cook these foil packs on a grill or in the oven. If using a grill, preheat it to 400°F (200°C). If you prefer the oven, do the same. Place the foil packs on the grill or on a baking sheet for the oven. Cook for about 10 to 12 minutes. The shrimp should turn pink and opaque, while the vegetables become tender. When done, carefully open the packs, letting the steam escape. Garnish with fresh parsley before serving. To make shrimp taste great, use fresh ingredients. Start with large shrimp, peeled and deveined. You want to mix them with garlic, lemon juice, and zest. Paprika and oregano add flavor. Remember to sprinkle salt and pepper to taste. Toss everything well in a bowl. This way, each shrimp gets coated nicely. To keep your vegetables crunchy, don’t overcook them. When you prepare your foil packs, add cherry tomatoes and asparagus. Cut the asparagus into 2-inch pieces for even cooking. Place them on top of the shrimp, but avoid crowding the pack. This method allows steam to escape, keeping veggies firm. Cooking times are key for perfect foil packs. Grill or bake your packs for 10-12 minutes at 400°F (200°C). Check the shrimp; they should turn pink and opaque. The vegetables should be tender but still crisp. If you like your shrimp more cooked, leave them on for a few minutes longer. Just don’t let them get rubbery! {{image_2}} You can switch shrimp for other proteins. Chicken works great in foil packs. Cut the chicken into small pieces. Use the same marinade. Cook it until fully done. Fish is another tasty choice. White fish like cod or tilapia pairs well with lemon. Just be careful with cooking time. Fish cooks faster than shrimp. Feel free to mix up the veggies! Broccoli or bell peppers add nice crunch. You could also use zucchini or green beans. Just remember to cut them small. This way, they will cook evenly. Adjust the cooking time if needed. Adding corn or snap peas can boost flavor too! Want to change the flavor? Add spices like cayenne for heat. A pinch of chili powder gives a nice kick. Fresh herbs like thyme or basil can brighten up the dish. Try adding a splash of white wine for depth. You could also experiment with different citrus juices. Lime or orange can add a fun twist! After enjoying your Lemon Garlic Shrimp Foil Packs, you may have some leftovers. To store them, let the foil packs cool down first. Then, transfer the contents to an airtight container. Make sure to keep shrimp and veggies together. This helps keep the flavors intact. Store the container in the fridge for up to three days. When you want to enjoy your leftovers, reheating is easy. Place the shrimp and veggies in a microwave-safe dish. Cover it with a damp paper towel to keep moisture in. Heat on medium power for about 2-3 minutes, stirring halfway. Check that the shrimp are heated through and hot. If you prefer, you can also reheat in a skillet over medium heat. Just stir until warm. If you want to save your Lemon Garlic Shrimp Foil Packs for longer, freezing is a great option. First, let the foil packs cool completely. Then, transfer the shrimp and veggies to a freezer-safe bag or container. Squeeze out as much air as you can before sealing. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Then, reheat as mentioned above. Yes, you can prepare the shrimp mixture ahead of time. Mix the shrimp, garlic, olive oil, lemon juice, zest, and spices. Store it in the fridge for up to 24 hours. When you're ready, just assemble the foil packs and cook them. To reheat leftovers, use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the foil pack on a baking sheet and heat for about 10 minutes. For the microwave, transfer the shrimp and veggies to a safe dish. Heat for 1-2 minutes or until warm. You can cook these foil packs on the grill or in the oven. For the grill, preheat to 400°F (200°C) and cook for 10-12 minutes. In the oven, set it to the same temperature and follow the same cooking time. Both methods yield delicious results! Lemon garlic shrimp foil packs are simple and tasty. We covered the main ingredients and how to customize them. I shared step-by-step instructions and key tips to ensure success. You also learned about different proteins and veggies to swap in. Lastly, I explained how to store extras and answered your common questions. This dish is not only easy to make but also fun to share. Enjoy experimenting with flavors and make it your own!

Lemon Garlic Shrimp Foil Packs

Indulge in a burst of flavors with these Lemon Garlic Shrimp Foil Packs! In just 20 minutes, you can create a delicious meal featuring succulent shrimp, zesty lemon, and fresh veggies that are perfect for grilling or baking. This quick and easy recipe is not only a crowd-pleaser but also a fantastic option for healthy family dinners. Click through to explore this delightful recipe and make your mealtime special!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons olive oil

1 lemon, juiced and zested

1 teaspoon paprika

1 teaspoon dried oregano

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup fresh asparagus, trimmed and cut into 2-inch pieces

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

Preheat your grill or oven to 400°F (200°C).

    In a large bowl, combine the shrimp, minced garlic, olive oil, lemon juice, lemon zest, paprika, oregano, salt, and pepper. Toss everything together to coat the shrimp well.

      Cut four large pieces of aluminum foil (about 12x12 inches each) and place them on a flat surface.

        Divide the shrimp mixture among the foil pieces, placing an equal amount on each one.

          Add a handful of cherry tomatoes and a few pieces of asparagus to each foil pack.

            Fold the aluminum foil over the shrimp and vegetables, sealing tightly to create a packet.

              Place the foil packs on the grill or in the oven and cook for about 10-12 minutes, or until the shrimp are pink and opaque, and the vegetables are tender.

                Carefully open the foil packs (steam will escape) and garnish with fresh parsley before serving.

                  Prep Time: 10 mins | Total Time: 20 mins | Servings: 4